THE FAIRTRADE EVERYDAY COOKBOOK
1 red onion, roughly chopped
3 Fairtrade peppers (mixed colours), roughly chopped
4 portabellini mushrooms, sliced
Handful of fresh basil leaves, torn
1 tbsp olive oil
12 vine cherry tomatoes, halved
6 oz (175 g) streaky bacon, chopped
1 lb 2 oz (500 g) dried conchiglie rigate pasta shells
5 1/2 oz (150 g) Emmental cheese, finely grated
5 1/2 oz (150 g) half-fat creme fraiche
Fairtrade black pepper
Preheat the oven to 180°C/350°F/Gas Mark 4.
Arrange the onion, peppers, and mushrooms in a large roasting tray. Season, and sprinkle with the basil. Pour over the olive oil and shake to coat well.
Place in the oven and cook for 15 minutes. Then gently stir in the cherry tomatoes and scatter the bacon on top.
Return the tray to the oven and cook for another 15 minutes until the bacon is crispy and the vegetables tender.
Cook the pasta in a large pan of boiling water until it is al dente, following the pack instructions.
Drain the cooked pasta, place it in a large bowl, and fold in the cheese and creme fraiche.
Divide the pasta into four warmed dishes, spoon over the roasted vegetables and bacon, and sprinkle with black pepper.